We were doing your typical bagels, lox, etc. as the main brunch but I wanted to provide some protein with eggs. I will admit that I was intimidated by a crust for quiche and landed on a frittata. I specifically liked this recipe because it went into a dish and was baked so I didn't have to fuss over it once everything was combined. It was a huge success and a great way not only to add in protein, but vegetables! You can essentially use the egg and milk base and add in whatever vegetables you have in the house like bell peppers and mix up the cheese depending on what you like or omit it all together. Definitely a recipe I will keep and try with different variations.
Frittata with Spinach, Potatoes and Leeks
Slightly adapted from Cooking Light
1 teaspoon butter
2 leeks thinly sliced
10oz frozen chopped spinach, drained
1/3 cup fat-free milk
2 Tablespoons finely chopped fresh basil
½ teaspoon salt
½ teaspoon freshly ground black pepper
4 large (I used 2 eggs and an egg beater for the other 2)
4 large egg whites
2 cups cooked, peeled, cubed red potatoes (about ¾ lb)
3 slices provolone cheese, diced
1. Preheat Oven to 350°
2. Melt butter in a skillet over medium heat. Add leek and sauté 4 minutes. Add spinach to break up and warm through.
3. Combine milk and next 5 ingredients in a bowl; stir well with a whisk. Add leek mixture, potatoes and cheese. Pour into a 10-inch ceramic baking dish or a pie plate coated well with cooking spray. If desired, sprinkle top with bread crumbs.
4. Bake at 350° for 25 minutes or until center is set. Preheat broiler.